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I am a huge fan of Thai cuisine especially of the spicy peanut sauce which I am guilty of eating by the spoonful. With soup season here I was thinking why not eat it by the spoonful in the form of a soup with all of the flavours of the spicy peanut sauce? I started the soup off with the elements of the peanut sauce including peanut butter, red curry paste, tamarind, sugar and fish sauce for a perfect blend of spicy, sour, sweet and salty. I decided to go with a chicken noodle soup theme so chicken and rice noodles were the next ingredients and since I always enjoy Thai curried pumpkin and sweet potato soups I added a sweet potato to the mix which I pureed to thicken the soup. Up next were some vegetables and a touch of turmeric and finally a garnish of chopped peanuts, cilantro and green onions. I have to say that this is one tasty chicken noodel soup and if you are a fan of peanut sauces then this is the soup for you!

It is always fun eating long noodle soups with chopsticks! Let the slurping begin!

directions

Heat the thick part from the top of the can of coconut milk in a large saucepan over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.

Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, tamarind, fish sauce, sugar and turmeric, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.

Remove the chicken from the soup, shred or slice it and optionally puree the sweet potato with a hand blender before returning the chicken to the soup.

Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about 5 minutes.

Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts and green onions.

Slow Cooker: Optionally implement step 1, implement step 2 except place the ingredients into a slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before continuing on with steps 3+ with the slow cooker on high.

Note: Use as much curry paste as you want to get the desired level of heat.Note: Coconut milk tends to separate into a thick white part that rises to the top of the can and a clear liquid part that sinks to the bottom and the thick white part works perfectly as an oil. If your coconut milk was not separate, use 2 tablespoons of oil to cook the curry paste instead.Option: If you have cooked chicken on hand you can use that instead of fresh.

I also love the flavors of Thai soup. Peanuts, spice, sweet and salty. It's only morning here and I'm ready for a bowl now. Love the addition of the pureed sweet potato. Fantastic! Going to pin this one. Can't wait to try it. Oh, and your pictures are beautiful!

Thai peanut sauce, I swear I drink that stuff, it's embarrassing really.I always order extra when out dining or make more. I just love it.But I've never had in it a soup form, which I need too because now I really can drink it. LOL

I made this a few days ago but kept the rice noodles out of it since I wanted to keep it in the fridge for a few meals worth of lunches. The noodles would have gotten mushy. Instead I added additional veggies to add extra bulk. My husband doesn't like soups but couldn't stop eating it. He hinted to me that he wanted my servings of it that I was saving for work lunches, but there was no way he was going to get them. This was a fantastic soup that we will be adding to our regular rotation!

Hi Kevin! I came across your recipe on Pinterest and couldn't wait to try it! My husband and I adapted it a bit and turned it into a delicious curry we served over rice. You can check it out on my blog here --> http://www.taoofschnoll.com/2014/02/thai-peanut-chicken-curry.html

My 11 y/o son helped me make it the first time and he LOVES it. The second time I used diced butternut squash. Will have to try with tamarind concentrate next time. https://www.facebook.com/photo.php?fbid=10202879253634664&set=a.1524541265774.2068565.1001889990&type=1&theater

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.